This stock is so simple to make because you use peels, scraps, and stems of vegetables and herbs you prepped for other meals! You'll never need to buy vegetable stock again.
Cuisine: American, Gluten-Free, Whole Food Plant Based, Zero Waste
Keyword: Vegetable Stock, Zero Waste
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
2quartsvegetable scrapsfrom various vegetables and herbs
4quartswaterto fill stock pot or Instant Pot (amount varies)
Add vegetable and herb scraps to large stock pot or Instant Pot. These can be fresh or frozen.
Add water to cover. If using an Instant Pot, don't fill over the Max Fill line.
If using an Instant Pot or other electric pressure cooker, set for 10 minutes at high pressure. Can do a quick or natural pressure release at the end. If using a stock pot, cover, bring to a boil, and then reduce heat to simmer 30-45 minutes.
Strain off solids.
Pour into containers and allow to cool before putting in the refrigerator or freezer. Use freezer-safe containers if freezing.
Makes approx. 4 quarts.To freeze, I use quart wide-mouth canning jars and only fill to 600 mL or 22 fl. oz. to keep the jars from cracking when the stock expands during freezing.To thaw, move from freezer to refrigerator and allow to defrost, usually overnight. You can also remove the metal band and lid and pop into the microwave for 5-10 minutes.